Results 141 to 150 of about 2,628 (173)
Food and Bioproducts Processing, 2018 Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination of ultrasound and microwave in the vacuum frying to shorten the frying time and improve the quality of products.
Ya Su, Min Zhang, Chunquan Liu
exaly +3 more sources
Food Chemistry, 2013 The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of ...
Azmil Haizam Ahmad Tarmizi +2 more
exaly +4 more sources
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Impact of vacuum frying on quality of potato crisps and frying oil
Food Chemistry, 2018This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Jaromir Hradecky +2 more
exaly +3 more sources
Drying Technology, 2005
Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with ...
Min Zhang, Arun S Mujumdar
exaly +2 more sources
Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with ...
Min Zhang, Arun S Mujumdar
exaly +2 more sources
Evaluation of effect of vacuum frying on textural properties of food products
Food Research International, 2022Vacuum frying (VF) is known as the most popular food processing method for the production of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low temperature and frying period to provide higher qualitative products. The quantity of oil used for frying is less in the vacuum frying method as compared to other frying methods ...
V Arun Prasath +2 more
exaly +3 more sources
The optimization of vacuum frying to dehydrate carrot chips
International Journal of Food Science and Technology, 2005Abstract The effects of pretreatment and processing conditions, such as frying temperature, absolute vacuum pressure and frying time; on the properties of fried carrot chips were studied. Statistical analysis with response surface regression showed that moisture content, fat content and breaking force of carrot chips were significantly ...
Min Zhang
exaly +2 more sources
Reviewing the effects of vacuum frying on frying medium and fried foods properties
International Journal of Food Science & Technology, 2022Summary Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of ...
María Elena Sosa‐Morales +4 more
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EFFECT OF FRYING TEMPERATURE OF SWEET POTATO CHIPS ON VACUUM FRYING TYPE VACUUM PUMP
INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2019Food processing with cooking needs a special way to keep the content of the nutrition of the food. This research aimed to test the temperature Frying of sweet potato chips in vacuum frying (vacuum pump type). Therefore, research had been conducted using factorial randomized block design with one factor, i.e., frying temperature (75 °C, 85 °C, and 95 °C)
Dewi Sartika T +2 more
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Journal of Food Science, 2021
Abstract Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid
Zhisheng Pei +7 more
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Abstract Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid
Zhisheng Pei +7 more
openaire +2 more sources
Vacuum frying versus conventional frying – An overview*
European Journal of Lipid Science and Technology, 2014Deep‐fat frying of foods usually is carried out under atmospheric conditions at temperatures near 190°C. The problem that arises most often is excessive darkening or scorching of the product, even before the product is completely cooked. In addition, some of the oil decomposition products have been implicated in producing adverse health effects when ...
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